Recipes Toasted Coconut Ice Cream

 

Recipes Toasted Coconut Ice Cream

Recipes Toasted Coconut Ice Cream

  1. 2 (12 ounce) cans evaporated milk
  2. 1 cup sugar
  3. 2 cup whipping cream
  4. 1 cup unsweetened coconut milk
  5. 1 tbsp lemon or lime juice
  6. 1 tbsp vanilla (I add a little extra).
  7. 1 2/3 cup coconut, toasted

Recipes Toasted Coconut Ice Cream

  1. In a new large bowl, combine evaporated milk, sugar, and coconut milk; stir until glucose is dissolved. Stir inside whipping cream, lemon or perhaps lime juice, and vanilla. Stir in 1/3 glasses of the coconut.

  2. Pour coconut blend into freezer canister of two quart ice cream fridge. Freeze according to manufacturer’s directions. If desired, mature ice cream about some hours.

  3. To be able to serve, scoop ice ointment into dessert dishes. Mix with remaining coconut.

  4. * To bread toasted coconut, preheat the cooker to 350°F. Spread typically the coconut within a layer inside a shallow baking baking pan. Bake for 6 to 12 mins or until the coconut is light golden dark brown, stirring occasionally.